Resveratrol composition and preparation method thereof

Abstract

The invention belongs to the technical field of skin care products, and discloses a resveratrol composition and a preparation method thereof.The resveratrol composition is prepared from, by mass, 0.01 wt%-2 wt% of resveratrol fermentation liquor, 0.02 wt%-3.8 wt% of active ingredients, 0.06 wt%-0.4 wt% of thickening agents, 3 wt%-26 wt% of humectants, 0.01 wt%-0.05 wt% of chelating agents, 0.5 wt%-3 wt% of preservatives, pH regulators and the balance water, the resveratrol fermentation liquor contains resveratrol and pichia pastoris fermentation filtrate, and active ingredients comprise at least one of dipotassium glycyrrhizinate, carnosine and nicotinamide. The resveratrol composition obtained by combining and matching the components can effectively remove skin sebum and improve the permeation effect of the composition, so that the soothing, anti-aging and skin brightening effects of the resveratrol composition are improved.

Description

Technical Field

[0001] This application relates to the field of skincare technology, and in particular to a resveratrol composition and its preparation method. Background Technology

[0002] Resveratrol is a polyphenolic compound naturally found in plants such as grapes, Japanese knotweed, and peanuts. It is a defensive substance produced by plants in response to external stress. Today, its preparation methods are no longer limited to traditional plant extraction. The more promising bio-fermentation method—using genetically modified yeasts or bacteria as cell factories to directionally synthesize high-purity resveratrol through fermentation—is becoming mainstream. This provides skincare products with a more stable, sustainable, and high-purity source of raw materials. In the skincare field, it is considered a highly effective ingredient due to its excellent bioactivity, with its main advantages being powerful antioxidant, anti-inflammatory, and skin-brightening effects. As an antioxidant, resveratrol effectively neutralizes free radicals induced by environmental ultraviolet radiation and pollution, reducing oxidative stress damage to skin cells. Its anti-inflammatory properties help soothe skin sensitivity and redness. Simultaneously, it can intervene in melanin production through pathways such as inhibiting tyrosinase activity, thereby improving dull skin tone and achieving the claimed effects of anti-aging and skin brightening.

[0003] However, despite its numerous skincare benefits, resveratrol's actual efficacy in application is severely limited by a key bottleneck: its interaction with the skin's own natural oils (sebum), leading to a significant reduction in its penetration and stability. The root of this problem lies in the unique chemical composition of sebum. Sebum produced by the skin is not simply oil; it is primarily secreted by sebaceous glands and contains triglycerides, wax esters, squalene, and cholesterol esters. When resveratrol is applied to skin with high sebum production: firstly, its molecules readily undergo non-specific miscibility or binding with the abundant triglycerides and wax esters in sebum, resulting in an imbalance in its distribution between the formulation and the skin, making it difficult to effectively penetrate the stratum corneum; secondly, the high content of squalene in sebum (which is easily oxidized) and the free fatty acids produced by its decomposition by surface microorganisms create a pro-oxidative, acidic local microenvironment, which accelerates the oxidative degradation or esterification of the resveratrol's phenolic hydroxyl structure, causing it to become inactive prematurely before reaching the dermis. These defects caused by the skin's own sebum result in a sharp decrease in the bioavailability of resveratrol when added directly to traditional formulas in oily skin conditions. Most of the active ingredients cannot effectively reach the dermis, thus greatly limiting its full clinical skincare benefits. Summary of the Invention

[0004] The technical problem to be solved by this invention is to provide a resveratrol composition and its preparation method, which aims to solve the problem that the resveratrol has poor penetration due to surface sebum, resulting in a decrease in its efficacy.

[0005] To address the aforementioned technical problems, this invention proposes a resveratrol composition, comprising, by mass fraction: 0.01-2 wt% resveratrol fermentation broth, 0.02-3.8 wt% active ingredient, 0.06-0.4 wt% thickener, 3-26 wt% humectant, 0.01-0.05 wt% chelating agent, 0.5-3 wt% preservative, pH adjuster, and the balance being water. The resveratrol fermentation broth contains resveratrol and Pichia pastoris fermentation filtrate, and the active ingredient includes at least one of dipotassium glycyrrhizate, carnosine, and nicotinamide.

[0006] In some embodiments, the thickener includes carbomer and / or hydroxyethyl cellulose; Moisturizers include at least one of methyl propylene glycol, butylene glycol, glycerin, betaine, sodium hyaluronate, allantoin, hydroxyethyl urea, biosaccharide gum, panthenol, and diethoxyethyl succinate; Chelating agents include disodium EDTA and / or tetrasodium pyrophosphate; The preservatives include at least one of octanoyl hydroxamic acid, p-hydroxyacetophenone, 1,2-hexanediol, and 1,3-propanediol; pH adjusters include at least one of aminomethylpropanol, citric acid, lactic acid, and sodium hydroxide.

[0007] In some embodiments, the active ingredients consist of dipotassium glycyrrhizate, carnosine, and nicotinamide.

[0008] In some embodiments, the resveratrol fermentation broth and the active ingredient exist as lipid inclusions, and the mass ratio of resveratrol to the active ingredient in the lipid inclusions is (0.01~2):(0.02~3.8). The amount of the lipid encapsulation added to the resveratrol composition is 0.22~5.8 wt%. In some embodiments, the resveratrol composition is in the form of at least one of serum, lotion, and mask.

[0009] In addition, a method for preparing a resveratrol composition is provided, wherein the resveratrol composition is the resveratrol composition described above, and the preparation method includes the following steps: S1. Mix the thickener, chelating agent, humectant, and water, heat to 75~80℃, and stir to obtain a premix; S2. After the premix has cooled to 60~65℃, add the pH neutralizer and stir until homogeneous; S3. After the premix has cooled to 50~55℃, add the preservative and stir evenly. S4. After the premix has cooled to below 40°C, add the resveratrol fermentation broth and active ingredients and stir well. S5. Cool to room temperature, discharge and let stand for 24 hours. After passing the material inspection, fill the container to obtain the resveratrol composition.

[0010] In some embodiments, step S4 includes: S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 40-50℃ for 1-2 hours. Then, inactivate the enzyme at 80-90℃ for 10-15 minutes, cool to 55-65℃, add hydrogenated lecithin and water-soluble cholesterol, and stir for 0.8-1.2 hours to obtain a carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: water-soluble cholesterol: Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100. The water-soluble cholesterol includes cholesterol hemisuccinate and / or cholesterol-polyethylene glycol ether. S4.2. Add the ethanol solution containing resveratrol dropwise to the carrier solution while stirring at 500-700 rpm. Then stir at 55-60℃ and 300-500 rpm for 25-35 min and cool to room temperature to obtain the resveratrol fermentation broth. The concentration of resveratrol in the ethanol solution is 5-10 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35). S4.3 After the premixed mixture cools down to below 40℃, add the resveratrol fermentation broth and active ingredients while stirring at 300~500rpm and stirring for 10~15min.

[0011] In some embodiments, step S4 further includes: S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 40-50℃ for 1-2 hours. Then, inactivate the enzyme at 80-90℃ for 10-15 minutes, cool to 55-65℃, add hydrogenated lecithin and water-soluble cholesterol, and stir for 0.8-1.2 hours to obtain a carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: water-soluble cholesterol: Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100. The water-soluble cholesterol includes cholesterol hemisuccinate and / or cholesterol-polyethylene glycol ether. S4.2. Add the ethanol solution containing resveratrol dropwise to the carrier solution while stirring at 500-700 rpm. Then stir at 55-60℃ and 300-500 rpm for 25-35 min and cool to room temperature to obtain the resveratrol fermentation broth. The concentration of resveratrol in the ethanol solution is 5-10 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35). S4.3 Dissolve the active ingredient in a phosphate buffer solution containing carboxymethyl chitosan at pH 6.0, then mix it with the resveratrol fermentation broth. Homogenize at 8000-12000 rpm for 3-5 min, add genipin aqueous solution, and stir at 300-500 rpm for 40-50 min to obtain the active inclusions. The mass ratio of resveratrol fermentation broth to active ingredient is (0.1-2):(0.02-3.8), the concentrations of active ingredient and carboxymethyl chitosan in the phosphate buffer solution are 5-15 wt% and 1.5-2.5 wt%, respectively, the volume ratio of phosphate buffer solution to genipin aqueous solution is (2-4):1, and the concentration of genipin in the genipin aqueous solution is 0.04-0.06 wt%. S4.4. After mixing lecithin, cholesterol, and squalane, melt them at 50~60℃ to form a lipid phase. Then, when the active inclusion body is preheated to the same temperature, add it to the lipid phase while stirring at 4000~5000 rpm. After cooling to room temperature, filter through a 0.22μm filter membrane to obtain the lipid inclusion body. The mass ratio of lecithin:cholesterol:squalane is (6~8):(1~2):(1~2), and the mass ratio of active inclusion body to lipid phase is (3~5):1. S4.5 After the premixture has cooled to below 40°C, add the lipid encapsulation at 300-500 rpm and stir for 10-15 minutes.

[0012] The beneficial effects of this invention are: The components in this composition work synergistically through physicochemical interactions to create a multi-protective and synergistic system against sebum interference. Specifically, the natural polysaccharides and peptides in the Pichia pastoris fermentation filtrate form a dynamic hydration layer at the sebum-active substance interface, competitively binding non-polar components in sebum through hydrogen bonds and hydrophobic interactions, thereby reducing the probability of non-specific binding of resveratrol to sebum. Simultaneously, dipotassium glycyrrhizate rapidly reduces capillary dilation and tissue edema by targeting and inhibiting the NF-κB inflammatory pathway induced by sebum oxidation, thereby clearing the pilosebaceous unit blocked by inflammation and allowing resveratrol to remove deep oxygen. This process works by harmonizing skin damage, activating the SIRT1 anti-aging pathway to create an unobstructed penetration environment, and directly inhibiting tyrosinase activity, thus reducing melanin synthesis at its source. Niacinamide improves epidermal permeability by regulating intercellular lipid synthesis and effectively blocks the transport of melanosomes to keratinocytes, accelerating epidermal melanin metabolism and achieving a more even and radiant complexion. Betaine synergistically inhibits the expression of the MITF transcription factor at the molecular level, downregulating the core signaling pathway of melanin synthesis. Histidine residues of carnosine can bind to transition metal ions in sebum through chelation, blocking their catalytic oxidation of resveratrol. These effects synergistically enhance the chemical stability, interfacial migration rate, and stratum corneum penetration efficiency of resveratrol under sebum coverage, ensuring its soothing, anti-aging, and whitening effects are effectively and efficiently exerted in the complex skin surface environment, ultimately achieving multiple skincare goals of soothing, anti-aging, and brightening the complexion. Attached Figure Description

[0013] Figure 1 This is a schematic flowchart illustrating the preparation method of the resveratrol composition in one embodiment of the present invention. Detailed Implementation

[0014] In the description of this application, it should be noted that, unless specific conditions are specified in the examples, they are performed under conventional conditions or conditions recommended by the manufacturer. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0015] Please refer to Figure 1 This invention provides a method for preparing a resveratrol composition, the method comprising the following steps: S1. Mix the thickener, chelating agent, humectant, and water, heat to 75~80℃, and stir to obtain a premix; S2. After the premix has cooled to 60~65℃, add the pH neutralizer and stir until homogeneous; S3. After the premix has cooled to 50~55℃, add the preservative and stir evenly. S4. After the premix has cooled to below 40°C, add the resveratrol fermentation broth and active ingredients and stir well. Step S4 includes: S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 40-50℃ for 1-2 hours. Then, inactivate the enzyme at 80-90℃ for 10-15 minutes, cool to 55-65℃, add hydrogenated lecithin and water-soluble cholesterol, and stir for 0.8-1.2 hours to obtain a carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: water-soluble cholesterol: Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100. The water-soluble cholesterol includes cholesterol hemisuccinate and / or cholesterol-polyethylene glycol ether. Due to its extremely high hydrophobicity, resveratrol is difficult to disperse and load in Pichia pastoris fermentation filtrate. However, the enzymatic hydrolysis of the yeast fermentation filtrate by alkaline protease cleaves the large yeast protein molecules into numerous small peptides with specific amphiphilic structures. The hydrophobic ends of these peptides can strongly bind to resveratrol molecules through hydrophobic interactions, while the hydrophilic ends extend into the surrounding aqueous phase. This mechanism provides numerous dispersion anchors and temporary dissolution capsules for resveratrol at the molecular level, thereby significantly improving the loading capacity and dispersion uniformity of resveratrol in the aqueous carrier.

[0016] Adjusting the pH to a slightly alkaline state provides the optimal environment for protease activity; the enzymatic hydrolysis temperature of 40-50℃ ensures efficient enzyme catalysis while avoiding excessive degradation of heat-sensitive active ingredients; the enzymatic hydrolysis time of 1-2 hours achieves complete protein hydrolysis and controllable peptide distribution; inactivating the enzyme at 80-90℃ for 10-15 minutes completely terminates enzyme activity while also controlling microorganisms; subsequently, the temperature is lowered to 55-65℃ and hydrogenated lecithin and water-soluble cholesterol are added. This temperature is higher than the phase transition point of phospholipids, which is conducive to the full dispersion and hydration of the two. After stirring for 0.8-1.2 hours, hydrogenated lecithin, as a rigid framework, together with water-soluble cholesterol, constructs the basic structure of a mixed lipid bilayer. The small molecule peptides produced by enzymatic hydrolysis can be embedded or attached to the surface of this structure, ultimately forming a composite carrier solution that combines liposome stability and bioactive peptide functionality, laying the ideal foundation for a nanodelivery system for the efficient loading of hydrophobic resveratrol.

[0017] S4.2. Add the ethanol solution containing resveratrol dropwise to the carrier solution while stirring at 500-700 rpm. Then stir at 55-60℃ and 300-500 rpm for 25-35 min and cool to room temperature to obtain the resveratrol fermentation broth. The concentration of resveratrol in the ethanol solution is 5-10 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35). Adding resveratrol and Pichia pastoris fermentation filtrate dropwise at a mass ratio under a relatively high initial shear force of 500-700 rpm achieves instantaneous and uniform dispersion of the drug phase, effectively preventing drug precipitation or coarse crystallization due to local supersaturation, and ensuring that a large number of resveratrol molecules can fully contact the carrier interface. Subsequently, stirring continuously at a moderate speed of 300-500 rpm for 25-35 minutes at 55-60℃ (above the phospholipid phase transition temperature) is crucial for the annealing and intercalation phase: the suitable temperature imparts sufficient fluidity to the lipid membrane, allowing the contacted resveratrol molecules to efficiently and deeply intercalate into the hydrophobic layer; sufficient duration ensures the completion of this thermodynamic process; and moderate stirring maintains the homogeneity of the system while avoiding damage to the formed vesicle structures due to excessive shear force.

[0018] S4.3 After the premixed mixture cools down to below 40℃, add the resveratrol fermentation broth and active ingredients while stirring at 300~500rpm and stirring for 10~15min.

[0019] Furthermore, step S4 also includes: S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 40-50℃ for 1-2 hours. Then, inactivate the enzyme at 80-90℃ for 10-15 minutes, cool to 55-65℃, add hydrogenated lecithin and water-soluble cholesterol, and stir for 0.8-1.2 hours to obtain a carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: water-soluble cholesterol: Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100. The water-soluble cholesterol includes cholesterol hemisuccinate and / or cholesterol-polyethylene glycol ether. S4.2. Add the ethanol solution containing resveratrol dropwise to the carrier solution while stirring at 500-700 rpm. Then stir at 55-60℃ and 300-500 rpm for 25-35 min and cool to room temperature to obtain the resveratrol fermentation broth. The concentration of resveratrol in the ethanol solution is 5-10 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35). S4.3 Dissolve the active ingredient in a phosphate buffer solution containing carboxymethyl chitosan at pH 6.0, then mix it with the resveratrol fermentation broth. Homogenize at 8000-12000 rpm for 3-5 min, add genipin aqueous solution, and stir at 300-500 rpm for 40-50 min to obtain the active inclusions. The mass ratio of resveratrol fermentation broth to active ingredient is (0.1-2):(0.02-3.8), the concentrations of active ingredient and carboxymethyl chitosan in the phosphate buffer solution are 5-15 wt% and 1.5-2.5 wt%, respectively, the volume ratio of phosphate buffer solution to genipin aqueous solution is (2-4):1, and the concentration of genipin in the genipin aqueous solution is 0.04-0.06 wt%. A phosphate buffer solution with pH 6.0 provides the optimal charge environment and conformational stability for carboxymethyl chitosan, ensuring its pre-assembly with active ingredients through electrostatic and hydrogen bonding interactions. High-shear homogenization at 8000~12000 rpm enables nanoscale uniform mixing and interfacial fusion between the resveratrol fermentation broth core and the carboxymethyl chitosan-active ingredient composite layer. A carboxymethyl chitosan concentration of 1.5~2.5 wt% and a high-activity ingredient loading of 5~15 wt% are cross-linked in a genipin solution (0.04~0.06 wt%) at a volume ratio of (2~4):1. Under gentle stirring at 300~500 rpm, a controllable Schiff base reaction is completed within 40~50 min, forming a three-dimensional network encapsulation layer with both high mechanical strength and pH responsiveness. This structure not only stably loads various hydrophilic and hydrophobic active substances and prevents leakage, but also ensures intelligent disintegration and release in the weakly acidic environment of the skin, achieving time-sequential delivery of active ingredients.

[0020] S4.4. After mixing lecithin, cholesterol, and squalane, melt them at 50~60℃ to form a lipid phase. Then, when the active inclusion body is preheated to the same temperature, add it to the lipid phase while stirring at 4000~5000 rpm. After cooling to room temperature, filter through a 0.22μm filter membrane to obtain the lipid inclusion body. The mass ratio of lecithin:cholesterol:squalane is (6~8):(1~2):(1~2), and the mass ratio of active inclusion body to lipid phase is (3~5):1. Lecithin, cholesterol, and squalane are melted at 50-60℃ in a mass ratio of (6-8):(1-2):(1-2) to form a composite lipid phase that combines a rigid framework (lecithin), membrane fluidity regulation (cholesterol), and skin affinity (squalane). The active encapsulation is preheated to the same temperature and then injected into the lipid phase at a high speed of 4000-5000 rpm. This ensures that the aqueous core is uniformly dispersed in the high-temperature, low-viscosity lipid and forms a transient W / O emulsion prototype. The (3-5):1 aqueous-lipid ratio forces the limited lipid molecules to be closely arranged on the surface of each active core during the cooling and solidification process. Through phase change, a complete and uniform phospholipid bilayer is spontaneously formed. Finally, the lipid aggregates that are not effectively encapsulated are removed by filtration through a 0.22μm filter membrane, resulting in lipid encapsulations with uniform particle size, high encapsulation efficiency, and a structure highly similar to sebum, which greatly improves the transdermal permeability and stability of the active ingredients.

[0021] S4.5 After the premixture has cooled to below 40°C, add the lipid encapsulation at 300-500 rpm and stir for 10-15 minutes.

[0022] Lipid encapsulations, with their phospholipid bilayer structure highly similar to skin sebum and stratum corneum lipids, can actively embed themselves into the sebum barrier on the surface of oily skin through membrane fusion and lipid exchange mechanisms. This allows them to directly deliver the resveratrol and active ingredients loaded inside to the target site of action. This process not only bypasses the penetration barrier of traditional formulations where active ingredients need to passively diffuse through the dense sebum layer, but also utilizes the similarity and compatibility properties of the encapsulations themselves to transform delivery resistance into penetration power. This significantly increases the local concentration of resveratrol in the active sebaceous gland area, ensuring that its antioxidant and SIRT1 anti-aging pathway can be fully utilized. At the same time, the soothing ingredients delivered in synergy can also immediately inhibit the inflammatory response caused by sebum oxidation under the efficient penetration of the lipid layer, fundamentally solving the problem of poor penetration of active ingredients and aggravated inflammatory aging caused by the lipid barrier in oily skin.

[0023] S5. Cool to room temperature, discharge and let stand for 24 hours. After passing the material inspection, fill the container to obtain the resveratrol composition.

[0024] This application also provides a resveratrol composition, comprising, by mass fraction: 0.01-2 wt% resveratrol fermentation broth, 0.02-3.8 wt% active ingredient, 0.06-0.4 wt% thickener, 3-26 wt% humectant, 0.01-0.05 wt% chelating agent, 0.5-3 wt% preservative, pH adjuster, and the balance being water; The resveratrol fermentation broth contains resveratrol and Pichia pastoris fermentation filtrate, and the active ingredients include at least one of dipotassium glycyrrhizate, carnosine, and nicotinamide.

[0025] The thickeners include carbomer and / or hydroxyethyl cellulose; Moisturizers include at least one of methyl propylene glycol, butylene glycol, glycerin, betaine, sodium hyaluronate, allantoin, hydroxyethyl urea, biosaccharide gum, panthenol, and diethoxyethyl succinate; Chelating agents include disodium EDTA and / or tetrasodium pyrophosphate; The preservatives include at least one of octanoyl hydroxamic acid, p-hydroxyacetophenone, 1,2-hexanediol, and 1,3-propanediol; pH adjusters include at least one of aminomethylpropanol, citric acid, lactic acid, and sodium hydroxide.

[0026] In one embodiment, the active ingredient consists of dipotassium glycyrrhizate, carnosine, and nicotinamide.

[0027] Furthermore, the resveratrol fermentation broth and active ingredients exist in the form of lipid inclusions, and the mass ratio of resveratrol to active ingredients in the lipid inclusions is (0.01~2):(0.02~3.8); The amount of the lipid inclusions added to the resveratrol composition is 0.22~5.8 wt%.

[0028] In one embodiment, the resveratrol composition is in the form of at least one of an essence, a lotion, or a face mask.

[0029] For example, the present invention provides the following specific embodiments to illustrate the specific preparation method: Example 1 S1. Mix the thickener, chelating agent, humectant, and water, heat to 78°C, and stir to obtain a premix; S2. After the premix has cooled to 62°C, add the pH neutralizer and stir until homogeneous; S3. After the premixed mixture has cooled to 52°C, add the preservative and stir until homogeneous; S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 45℃ for 1.5h. Then, inactivate the enzyme at 85℃ for 12min, cool down to 60℃, add hydrogenated lecithin and cholesterol-polyethylene glycol ether, and stir for 1h to obtain the carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: cholesterol-polyethylene glycol ether: Pichia pastoris fermentation filtrate is 1:1.2:0.3:100. S4.2. The ethanol solution containing resveratrol was added dropwise to the carrier solution under stirring at 600 rpm, and then stirred at 58°C and 400 rpm for 30 min. After cooling to room temperature, the resveratrol fermentation broth was obtained. The concentration of resveratrol in the ethanol solution was 8 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate was 1:30. S4.3 After the premix has cooled to 38°C, add the resveratrol fermentation broth and active ingredients while stirring at 400 rpm for 12 minutes. S5. Cool to room temperature, discharge and let stand for 24 hours, take samples for testing and fill after passing the test to obtain resveratrol composition; The specific components and their contents of the resveratrol composition are shown in Table 1: Table 1. Composition and content of resveratrol composition Example 2 It is basically the same as Example 1, except that the active ingredient is carnosine and the content is 0.05wt%.

[0030] Example 3 It is basically the same as Example 1, except that the active ingredient is nicotinamide and the content is 0.5 wt%.

[0031] Example 4 It is basically the same as Example 1, except that the active ingredients consist of 0.05wt% dipotassium glycyrrhizate, 0.05wt% carnosine and 0.5wt% nicotinamide.

[0032] Example 5 This is basically the same as Example 4, except that step S4 includes: S4.1 Adjust the pH of the Pichia pastoris fermentation filtrate to weakly alkaline, add alkaline protease, and enzymatically hydrolyze at 45℃ for 1.5h. Then, inactivate the enzyme at 85℃ for 12min, cool down to 60℃, add hydrogenated lecithin and cholesterol-polyethylene glycol ether, and stir for 1h to obtain the carrier solution. The mass ratio of alkaline protease: hydrogenated lecithin: cholesterol-polyethylene glycol ether: Pichia pastoris fermentation filtrate is 1:1.2:0.3:100. S4.2. The ethanol solution containing resveratrol was added dropwise to the carrier solution under stirring at 600 rpm, and then stirred at 58°C and 400 rpm for 30 min. After cooling to room temperature, the resveratrol fermentation broth was obtained. The concentration of resveratrol in the ethanol solution was 8 wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate was 1:30. S4.3 Dissolve the active ingredient in a phosphate buffer solution containing carboxymethyl chitosan at pH 6.0, then mix it with the resveratrol fermentation broth, homogenize at 10,000 rpm for 4 min, add genipin aqueous solution, and stir at 400 rpm for 45 min to obtain the active inclusions. The mass ratio of resveratrol fermentation broth to active ingredient is 1:0.05, the concentrations of active ingredient and carboxymethyl chitosan in the phosphate buffer solution are 10 wt% and 2 wt%, respectively, the volume ratio of phosphate buffer solution to genipin aqueous solution is 3:1, and the concentration of genipin in the genipin aqueous solution is 0.05 wt%. S4.4. After mixing lecithin, cholesterol, and squalane, melt the mixture at 55°C to form a lipid phase. Then, preheat the active inclusion body to the same temperature and add it to the lipid phase while stirring at 4500 rpm. After cooling to room temperature, filter the mixture through a 0.22 μm filter membrane to obtain the lipid inclusion body. The mass ratio of lecithin:cholesterol:squalane is 7:1.5:1.5, and the mass ratio of active inclusion body to lipid phase is 4:1. S4.5. After the premixture has cooled to 38°C, add the lipid encapsulation at 400 rpm and stir for 12 min. The amount of lipid coating added to the resveratrol composition is 3 wt%.

[0033] Example 6 The process is basically the same as in Example 1, except that the resveratrol fermentation broth is composed of resveratrol, Pichia pastoris fermentation filtrate and deionized water in a mass ratio of 1:30:69.

[0034] Example 7 It is basically the same as Example 1, except that alkaline protease is not added in step S4.1.

[0035] Comparative Example 1 The composition is basically the same as that in Example 1, except that the resveratrol composition does not contain resveratrol fermentation broth or active ingredients.

[0036] Comparative Example 2 The composition is basically the same as in Example 1, except that the resveratrol composition does not contain resveratrol fermentation broth.

[0037] Comparative Example 3 The composition is basically the same as in Example 1, except that the resveratrol composition does not contain any active ingredients.

[0038] Performance testing: Test method: The resveratrol compositions prepared in Examples 1-7 and Comparative Examples 1-3 were used as test samples. Recruitment was conducted among individuals aged 25-50 years who met the diagnostic criteria for oily skin (Sebumeter® measurement of cheek sebum secretion ≥200µg / cm²).2 Ten healthy volunteers (without active skin diseases, and who had not recently used medications / skincare products that affect sebum secretion or the skin barrier) were divided into two groups. The treatment involved applying a 27ml mask twice daily, morning and evening, after cleansing the face with water, for 28 consecutive days. Before the test, volunteers cleansed their faces with water without makeup and sat quietly in a temperature- and humidity-controlled laboratory for at least 30 minutes before applying the mask. Test results were recorded on day 0 (D0) and day 28 (D28), and the average value was used as the final result. The rate of change over the 28 days was also calculated.

[0039] Effect test: Sebum secretion rate: Measured on the cheeks using Sebumeter® and a skin pH meter, recording instantaneous sebum values ​​(µg / cm³). 2 ); Erythema Index: Using the VISIA-CR facial image analysis system, high-resolution photos are taken under standard lighting to analyze the erythema index. The lower the index, the better the soothing effect. Transepidermal water loss rate: Measured on the cheek using a TEWL meter to assess barrier function; the higher the transepidermal water loss rate, the better the barrier effect. Skin elasticity: Measured on the cheeks using a cutometer, the R2 value (total elasticity) is recorded. The higher the R2 value, the better the anti-aging effect. Skin brightness: The face is tested using a spectrophotometer, and the L value is recorded. The larger the L value, the better the skin brightening effect.

[0040] The test results are shown in Table 2: Table 2 Performance test results of resveratrol compositions ("-" and "+" indicate only decrease and increase, respectively) As shown in Table 2, compared with Comparative Example 1, the resveratrol compositions prepared in Examples 1-7 showed significant improvements in sebum secretion rate, erythema index, transepidermal water loss rate, skin elasticity, and skin brightness. Furthermore, Examples 1, 6, and Comparative Example 1 showed that when resveratrol and Pichia pastoris fermentation filtrate were simply mixed, the effect was lower than in Example 1. Further observation of Examples 1 and 7 showed that prioritizing enzymatic hydrolysis of the Pichia pastoris fermentation filtrate before loading resveratrol was more effective in enhancing the resveratrol composition's efficacy.

[0041] The above embodiments are preferred embodiments of this application, but the implementation of this application is not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of this application shall be considered equivalent substitutions and shall be included within the protection scope of this application.

Claims

1. A resveratrol composition, characterized in that, The white resveratrol composition comprises the following components by mass fraction: 0.01-2 wt% white resveratrol fermentation liquor, 0.02-3.8 wt% active ingredient, 0.06-0.4 wt% thickening agent, 3-26 wt% humectant, 0.01-0.05 wt% chelating agent, 0.5-3 wt% preservative, pH regulator, and the balance of water. The white resveratrol fermentation liquor contains resveratrol and Pichia pastoris fermentation filtrate, and the active ingredient includes at least one of dipotassium glycyrrhizinate, carnosine, and nicotinamide.

2. The white resveratrol composition according to claim 1, characterized in that: The thickening agent includes carbomer and / or hydroxyethyl cellulose; The humectant includes at least one of methylpropylene glycol, butanediol, glycerol, betaine, sodium hyaluronate, allantoin, hydroxyethyl urea, biosugar gum, panthenol, and diethoxy ethyl succinate; The chelating agent includes disodium EDTA and / or tetrasodium pyrophosphate; The preservative includes at least one of caprylhydroxamic acid, p-hydroxyacetophenone, 1,2-hexanediol, and 1,3-propanediol; The pH regulator includes at least one of aminomethylpropanol, citric acid, lactic acid, and sodium hydroxide.

3. The resveratrol composition of claim 1, wherein, The active ingredient is composed of dipotassium glycyrrhizinate, carnosine, and nicotinamide.

4. The resveratrol composition of claim 1 or 3, wherein, The white resveratrol fermentation liquor and the active ingredient are present in the form of lipid vesicles, and the mass ratio of resveratrol to the active ingredient in the lipid vesicles is (0.01-2):(0.02-3.8); The addition amount of the lipid vesicles in the white resveratrol composition is 0.22-5.8 wt%.

5. The resveratrol composition of claim 1, wherein, The dosage form of the white resveratrol composition is at least one of essence, emulsion, and mask.

6. A method of preparing a composition of resveratrol, characterized by, The white resveratrol composition is the white resveratrol composition according to any one of claims 1-5, and the preparation method comprises the following steps: S1, mixing, heating at 75-80℃, and stirring the thickening agent, chelating agent, humectant, and water to obtain a premix; S2, after the premix is cooled to 60-65℃, adding the pH neutralizer and stirring uniformly; S3, after the premix is cooled to 50-55℃, adding the preservative and stirring uniformly; S4, after the premix is cooled to below 40℃, adding the white resveratrol fermentation liquor and the active ingredient and stirring uniformly; S5, cooling to room temperature, discharging and standing for 24 h, and filling after passing the quality inspection to obtain the white resveratrol composition.

7. A method of preparing a composition of resveratrol according to claim 6, characterized in that, Step S4 comprises: S4.1, adjusting the pH of the Pichia pastoris fermentation filtrate to weak alkalinity, adding alkaline protease, and carrying out enzymolysis at 40-50℃ for 1-2 h, then deactivating the enzyme at 80-90℃ for 10-15 min, cooling to 55-65℃, adding hydrogenated lecithin and water-soluble cholesterol, and stirring for 0.8-1.2 h to obtain a carrier solution, wherein the mass ratio of alkaline protease:hydrogenated lecithin:water-soluble cholesterol:Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100, and the water-soluble cholesterol includes cholestanol hemisuccinate and / or cholesteryl-polyethylene glycol ether; S4.2, the ethanol solution containing resveratrol is dropped into the carrier solution under stirring at 500-700 rpm, then stirred at 55-60℃ and 300-500 rpm for 25-35 min, cooled to room temperature, to obtain resveratrol fermentation liquor, wherein the concentration of resveratrol in the ethanol solution is 5-10wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35); S4.3, after the pre-mixture is cooled to below 40℃, the resveratrol fermentation liquor and active ingredients are added under stirring at 300-500 rpm, and stirred for 10-15 min.

8. A method of preparing a resveratrol composition according to claim 7, characterized in that, Step S4 further comprises: S4.1, the Pichia pastoris fermentation filtrate is adjusted to weak alkaline, and alkaline protease is added, and enzymolysis is carried out at 40-50℃ for 1-2 h, then the enzyme is inactivated at 80-90℃ for 10-15 min, cooled to 55-65℃, and hydrogenated lecithin and water-soluble cholesterols are added and stirred for 0.8-1.2 h to obtain a carrier solution, wherein the mass ratio of alkaline protease:hydrogenated lecithin:water-soluble cholesterols:Pichia pastoris fermentation filtrate is (0.5-1.5):(0.8-1.5):(0.2-0.5):100, and the water-soluble cholesterols include cholesterols hemisuccinate and / or cholesterols-polyethylene glycol ether; S4.2, the ethanol solution containing resveratrol is dropped into the carrier solution under stirring at 500-700 rpm, then stirred at 55-60℃ and 300-500 rpm for 25-35 min, cooled to room temperature, to obtain resveratrol fermentation liquor, wherein the concentration of resveratrol in the ethanol solution is 5-10wt%, and the mass ratio of resveratrol to Pichia pastoris fermentation filtrate is (0.5-2):(25-35); S4.3, the active ingredients are dissolved in a phosphate buffer solution containing carboxymethyl chitosan at pH=6.0, and then mixed with the resveratrol fermentation liquor, homogenized at 8000-12000 rpm for 3-5 min, and then genipin aqueous solution is added and stirred at 300-500 rpm for 40-50 min to obtain active encapsulates, wherein the mass ratio of resveratrol fermentation liquor to active ingredients is (0.1-2):(0.02-3.8), the concentrations of active ingredients and carboxymethyl chitosan in the phosphate buffer solution are 5-15wt% and 1.5-2.5wt% respectively, the volume ratio of phosphate buffer solution to genipin aqueous solution is (2-4):1, and the concentration of genipin in the genipin aqueous solution is 0.04-0.06wt%; S4.4, the lecithin, cholesterols and squalane are mixed, melted at 50-60℃ to form a lipid phase, and then the active encapsulates are preheated to the same temperature, added to the lipid phase under stirring at 4000-5000 rpm, cooled to room temperature, and filtered through a 0.22μm filter to obtain lipid encapsulates, wherein the mass ratio of lecithin:cholesterols:squalane is (6-8):(1-2):(1-2), and the mass ratio of active encapsulates to lipid phase is (3-5):

1. S4.5, the pre-mixture is cooled to below 40℃, and the lipid envelope is added under stirring at 300-500 rpm for 10-15 min.

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